Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6
Abby Hocking / Food & Wine

How to Make It

Step 1    

In a small bowl, combine the red onion with lime juice and a pinch of salt. Let sit a room temperature, stirring occasionally, until ready to serve.

Step 2    

In a large castiron skillet, char the tomatoes and white onion cut sides down, about 5 minutes. Transfer to a cutting board and finely chop. Char the garlic cloves and serrano, about 2 minutes. Transfer to the cutting board and finely chop. Using a mortar and pestle, crush the garlic with a pinch of salt until a course paste forms. Fold in the tomato, white onion, chile and the chopped cilantro. Season with salt.

Step 3    

Preheat a grill or castiron grill pan and oil the grate. Season the steak with salt and grill, turning once, until charred and medium rare within, about 8 minutes. Transfer to a cutting board. Grill the mushrooms and nopal, turning, until charred, about 4 minutes. Transfer to the cutting board and thinly slice the steak, mushrooms and nopal.

Step 4    

To serve, pile the steak or the mushrooms and nopal on tortillas and top with the salsa, drained pickled red onions, sliced avocado and cilantro sprigs.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: AlexVora

Review Body: They look like Tacos No. 1! Definitely going to make them!

Review Rating:

Date Published: 2017-07-03

Author Name: IsaChernobil

Review Body: My latin friend used to cook a lot of carne asada.

Review Rating: 5

Date Published: 2017-06-21